Chicken Noodle Casserole

Sometimes life calls for the perfect casserole.

I have officially entered the loaves and fishes stage of parenthood. Feeding my brood of teens {and their friends!} requires a miracle most days. They’re a hungry lot, these precious Littles — who are now 14, 13, 12, and 7.

So, I’ve searched the world over for teen-friendly family meals that meet their needs — delicious, and mine — easy. The result? Le Casserole!

When you need to feed a crowd.

Chicken Noodle Casserole is a perfect dish to feed the masses. Nostalgic and cozy, it tastes like home. We’ve had several opportunities to feed friends and families in our community recently — D*Now, sleep-overs, post game meals, birthdays, etc. I’ve tested a few different one-pot-wonders and Chicken Noodle Casserole debuts at the top of the list.

The recipe is easy to divide — bake it in two separate, smaller dishes and share one with a neighbor. And, the recipe is easy to double to feed a large crowd.

What are your favorite recipes for gathering?

I’d love for you to share — take a look at the new Recipe of the Week submission form. Soon, we’ll be featuring your favorite recipes in a special section on the site called Recipe of the Week. I can’t wait!

Chicken Noodle Casserole

Print Recipe

A good old-fashioned casserole, cleaned up a bit. Still delicious. What’s not to love about a golden Ritz? Delicious bake & take recipe or a simple family dinner.

• Author: adapted from The New Family Cookbook
• Prep Time: 30 mins
• Cook Time: 20 mins
• Total Time: 50 mins
• Yield: 8 -10 1x

Ingredients

Scale 1x2x3x

• 12 oz package wide egg noodles
• 3 tablespoons butter, divided
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 tablespoons all-purpose flour
• 2 1/2 cups half & half
• 2 1/2 cups chicken broth
• 1 lb boneless, skinless chicken breasts
• 4 slices of American cheese, torn in bite sized pieces
• 1 cup sharp cheddar cheese, shredded
• 1 1/2 cups frozen peas
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 25 Ritz crackers (1 sleeve)

Instructions

1. Pre-heat oven to 425 degrees.
2. In a Dutch oven, cook pasta until just al dente, about 3 minutes. Drain, rinse with cold water. Set aside.
3. In the same pot, add 1 tablespoon butter and sauté onion and bell pepper until soft, about 5 minutes. Remove from pot and set aside.
4. Next melt 2 tablespoon butter over medium heat. Add flour and whisk quickly for 1 minute. Slowly whisk in half & half and broth. Reduce heat and simmer until slightly thickened, about 5 minutes.
5. Add chicken and cook until no longer pink, about 8 – 10 minutes.
6. Turn off heat, remove chicken to a cutting board with a slotted spoon. Shred chicken into bite-size pieces.
7. Add cheeses to the half & half and broth sauce. Whisk until smooth. Stir in shredded chicken, noodles, onion mixture, peas, salt & pepper.
8. Transfer mixture to a 13 x 9-inch baking dish. Top with crushed Ritz crackers and bake until golden brown, about 15 minutes.